1 cup (120g) powdered sugar, sifted
½ tsp vanilla extract
½ tsp almond extract
2–3 tbsp milk (whole or 2% recommended)
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 15×10×1-inch jelly roll pan (or 9×13-inch pan for thicker bars). For easy removal, line with parchment paper leaving overhangs.
2. Make the Dough
In a large bowl using a hand mixer or stand mixer:
Beat softened butter, sugar, and salt on medium speed 2–3 minutes, until light, fluffy, and pale.
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Mix in vanilla and almond extract.
Gradually add flour, mixing on low just until combined—do not overmix.
3. Assemble the Layers
Reserve about 1½ cups of dough (roughly half)—this will be used for topping.
Press the remaining dough evenly into the bottom of the prepared pan.
Spread both cans of cherry pie filling evenly over the base layer.
Crumble the reserved dough into small teaspoon-sized pieces and scatter over the top.
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